Best Italian Wedding Soup

The Best Italian Wedding Soup Recipe! This recipe for Italian Wedding Soup is easy to make and loaded with flavor. A delicious, cozy dinner!

Prep Time25

Cook Time30

Total Time55

Servings: people

Calories: 299kcal

Preheat the oven to 450 degrees F and prepare a parchment lined baking sheet.
In a bowl mix together all of the ingredients for the meatballs until combined.
On a parchment lined baking sheet, drop ½ inch round meatballs. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!
Bake the meatballs for 10 minutes or until golden brown.
While the meatballs are cooking, start the soup. In a large pot, heat the olive oil over medium heat. Add the carrots, celery, onions and garlic. Sauté for 5 minutes or until the onions start to soften.
Add the chicken broth, cooked meatballs and dried spices to the pot. Do NOT add the chopped spinach or pasta to the pot! Bring the soup to a boil then reduce to a simmer for 30 minutes.
10 minutes before serving, cook pasta per directions on the package in a separate pot.
Note: It’s best to cook pasta separately to avoid over cooked pasta. You can cook the pasta in the soup, but will need an extra cup of broth.
Once the soup is cooked, stir in chopped spinach + cooked pasta.

Preheat the oven to 450 degrees F and prepare a parchment lined baking sheet.
In a bowl mix together all of the ingredients for the meatballs until combined.
On a parchment lined baking sheet, drop ½ inch round meatballs. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!
Bake the meatballs for 10 minutes or until golden brown.
While the meatballs are cooking start the soup. In a large pot, heat the olive oil over medium heat. Add the carrots, celery, onions and garlic. Sauté for 5 minutes or until the onions start to soften.
Add cooked meatballs, remaining spices, and chicken stock to the crockpot. Do NOT add the chopped spinach + or pasta to the pot! Cook the soup on low for 6-8 hours or high for 4-6 hours.
Before serving, cook pasta. Once soup is cooked, stir in chopped spinach + serve over cooked pasta.

Preheat the oven to 450 degrees F and prepare a parchment lined baking sheet.
In a bowl mix together all of the ingredients for the meatballs until combined.
On a parchment lined baking sheet, drop ½ inch round meatballs. They can be fairly close together as they do not spread. You can make the meatballs slightly bigger, but I prefer them smaller!
Bake the meatballs for 10 minutes or until golden brown.
While the meatballs are cooking start the soup. Set the instant pot to sauté for 5 minutes. Heat the olive oil for one minute. Add the carrots, celery, onions and garlic. Sauté for 5 minutes or until the onions start to soften.
Add cooked meatballs, remaining spices, and chicken stock to the instant pot. Do NOT add the chopped spinach + pasta to the pot! Set the instant pot to sealing and Pressure cook for 7 minutes. Allow the soup to natural release for 5 minutes, then quick release any remaining pressure.
While the soup is cooking, cook pasta per directions on the package in the stove.
Once soup is cooked, stir in chopped spinach + cooked pasta.